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Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven)

55

Wow. Despite the various substitutions and "make-do"s that I had to do...this was by far the easiest and best pork roast I have ever made. My husband and 2 1/2 year old twin boys agree. I used 2T cold bacon fat instead of lard, I used 1 cup beef broth, 1 cup water, season salt and dried parsley instead of the Bouquet/water mix, and I did all the "before oven" steps in my cast iron skillet, then transferred everything into my giant ceramic dutch iven type pot that I let preheat with the oven. Then, since my adventuresome twins have long since broken the ceramic top, I covered as tightly as possible with foil. And it still came out beautifully. AND it was perfect after only and hour. And the gravy?? Oh my goodness, no other gravy will ever be good enough again, this one was soooo perfect...THANK YOU!

Okay. This is the second thing that I've cooked in our Le Cruset Dutch Oven that we got from our friend Betty at our wedding. I used olive oil and butter to brown. I didn't have any onions so I omitted those and the garlic. I just rubbed it with salt, white pepper, and the "Tuscan Sunset" seasonings from Pensey Spices that we have. I put in 2 Cups of Chicken Broth and set it in the oven. The recipe called for an hour, but it took almost 1:45 to cook the entire roast to 160 degrees.

I just added some corn starch/water mixture to the juice and brought it to a boil then strained it.

Amazing. I'll be serving this with mashed potatoes (I boil the Yukon Gold Potatoes in Heavy Cream and Milk and then use half of that and some butter before I mash - thanks Tyler!) and some carrots!

I just purchased a Le Creuset 7.5 Dutch Oven -- A dream of having one is over 30 yrs old.. I made this recipe and IT WAS AWESOME!!! It was the best pork roast I had ever eaten. I used olive oil instead of the lard for a more healthy choice. I never liked pork gravy until I tried this one. I will make this recipe again...